The addition of mashed Idaho® potatoes to this gluten-free cake gives it a surprisingly soft texture and keeps it from drying out. The pistachios and fresh lemon juice tie everything together nicely, making it a great cake without being too sweet or over the top.
Time Saving Tip: This is a great recipe to make if you have leftover mashed potatoes from the night before. Just make sure they’re not garlic mashed potatoes or something that will alter the sweetness from the cake!
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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